Whizz 2/3c almonds in a food processor until roughly chopped. Set aside.
Break a head of cauliflower into florets & process until the texture resembles that of cous cous.
Chop 1 large handful each of mint & parsley & add to a large bowl with the cauliflower cous cous, 1/2c raisins, the seeds of 1 pomegranate, ½ a red onion chopped & the almonds.
For the dressing, combine 4T olive oil, zest & juice of a lemon, a crushed garlic clove, 1t sea salt & black pepper to taste – add to the salad.
Gently mix together and then add a cubed avocado to the mix being careful not to squash it too much.